Directions

1. Combine oil, mayonnaise, lemon juice, Dijon mustard, anchovy paste and garlic in blender or food processor, process until smooth.
2. Mix paprika, onion powder, black pepper, oregano, thyme, cumin, cayenne and salt together on a large plate. Coat both sides of cutlets or steaks with this mixture.
3. Barbeque on medium-high until no longer pink in centre (about 3-4 minutes each side).
4. Toss romaine lettuce with salad dressing. Divide salad evenly among 4 plates.
5. Slice turkey into strips and arrange on top of salad. Sprinkle with grated Parmesan.